How do you hold your Kyusu? See OP photo.

I was going to start a topic on this very subject, and was prompted to expedite it by a recent topic.

There are 4 common methods to hold a side-handled kyusu. How do you pour?

To see my answer, hit "Quote" and read it in the quotes.

This was given to me by Yuuki-Cha, but it is from the Tokoname site. The most common method and most natural is #2. I have used #1 for a short handled kyusu, and less often #3. #4 is obviously 2 handed.

chingwa wrote:WOW... it's like a kyusu-kama-sutra. I'm going to have to try #1 when my wife gets home...

chamekke wrote:Ask very nicely, and Chip might just share his etchings of left-handed kyuusu positions

Etchings because actual photos might be too intense for some of our younger teachatters!!!

You guys are too funny tonight!!!

Meanwhile back at the poll...
Position #2 with my thumb on the knob...actually I thought that was how I was supposed to do it...I suppose if the vessel were larger or my hands were smaller I would use a two handed approach, but those other two ways look like I would be buying lots of pots!

The photo was given to me by Yuuki-Cha, but it is from the Tokoname site. The most common method and most natural is #2, like shaking hands with your kyusu. I also will use this with thumb on the nob more times than not. I have used #1 for a short handled kyusu, and less often #3.

#4 is obviously 2 handed for chickens!!!

And note the hole position on the lids, pointing towards the spout, the way it was meant to be.

I actually opt for none of the above. The way I hold it is closest to 2, but not quite. My kyusu is on the smaller side so I end up grasping closer to the body and not so much by the handle. While my thumb is on the lid I can wrap my fingers around to the bottom of the kyusu.